Rabbit is a flavoursome meat. You can get it at good butchers and you can ask for it to be boned out for you. Do not be put off by the numerous elements in this dish. Individually, they do not take a lot of preparation and come together quite easily. The flavour combinations are complex and highly satisfying. This is definitely a treat for this cold weekend.

You need:

For the rabbit

Rabbit Saddle, boned out

100g black pudding

5 pitted prunes, chopped

5 rashers of bacon

Pickled walnuts

Lay the bacon on a chopping board

Bash the saddle to flatten it and pop on top of the bacon

Place the crumbled black pudding in the middle and top with the prunes

Roll up tightly and bake on 200C for 20 minutes

Rest for 5 minutes and slice



100g polenta

500ml water

50g grated parmesan

large pinch of salt

Bring the water to the boil and gradually add the polenta whilst stirring

The time depends on the type of polenta, but you can test by tasting it. When it is ready, it will not taste floury.

MIx with the cheese and salt, keep warm


Carrot puree

Heat a dash of olive oil in a pan, add a pinch of chilli and fry for minute

Add 200g of chopped carrots and fry for another minute

Add 250ml of vegetable stock, boil until softened

Blend until smooth and season with salt



1 small onion, finely chopped

200ml madeira

200  beef stock

2 tablespoon of double cream

1 teaspoon grainy mustard

Fry the onion in a dash of olive oil, season with a pinch of salt

Add the madeira and bring to boil, reduce by half

Add the stock and reduce by a half again

Stir the mustard and cream in and simmer until syrupy